Sous-vide cooking Vacuum cooking

Low temperature vacuum cooking machines.

Low-temperature cooking of vacuum-packed food is an innovation in the kitchen. The food is cooked to perfection, flavorful, never dry, tender, soft. Thanks to this type of vacuum or sous-vide cooking, no liquids and aromas are lost and cooking takes place uniformly and constantly. The organoleptic and nutritional characteristics of the product are maintained due to the low temperatures applied. There is less weight loss and the aromas closed in the package are not dispersed as occurs in traditional cooking with evaporation. Thanks to the slow cooking, the food remains very soft. Vacuum-packed dishes can be cooked in special vacuum bags suitable for food use and cooking in tanks. With vacuum cooking, the bags are directly immersed in continuously moving water at a constant temperature. The cooking temperature is lower than the other cooking techniques, while the cooking time is longer.